Sheet Pan Fish and Chips

Prep Time: 20 minutes

Cook Time: 30 minutes

Serves: 4

Recipe adapted from ricardocuisine.com as part of Literally Nutritious 2.0

Ingredients

650 g Potatoes, roughly chopped

2 Tbsp (30 mL) Oil

3 Cups (450 g) Small green beans, trimmed

½ Cup (125 mL) Mayonnaise

1 tsp (5 mL) Hot pepper sauce

½ Cup (40 g) Breadcrumbs

2 Tbsp (30 mL) Butter, melted

4 Haddock fillets (~675 g)

Salt and pepper

Directions

1. Preheat oven to 450°F.

2. Scrub potatoes and roughly chop, then toss in 1 Tbsp oil and season with salt and pepper. Bake potatoes on a sheet pan for 20 minutes.

3. Trim green beans, toss in 1 Tbsp oil and season with salt and pepper.

4. In a small bowl, combine the mayonnaise and hot pepper sauce. Set aside.

5. In another bowl, combine the breadcrumbs and butter. Set aside.

6. Remove potatoes from the oven; cut haddock into 4 pieces, season lightly with salt and add to the pan alongside potatoes. Brush fish with 1 Tbsp spicy mayo and cover with breadcrumbs.

7. Add green beans to tray.

8. Bake for 8 to 10 minutes or until the fish is fully cooked through and the breadcrumbs are lightly golden.

9. Serve the fish and vegetables with the remaining spicy mayo and enjoy!

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